How to Prepare Perfect Polenta and Vegetable Torte for Lunch Food

Polenta and Vegetable Torte.

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, polenta and vegetable torte. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Polenta and Vegetable Torte is one of the most favored of current trending foods in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Polenta and Vegetable Torte is something which I've loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have polenta and vegetable torte using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Polenta and Vegetable Torte:

1. {Prepare of olive oil.
2. {Take of garlic (minced).
3. {Get of refrigerated cooked polenta.
4. {Prepare of bell peppers (red, green, or yellow; chopped) (2 peppers).
5. {Get of zucchini or yellow squash (cut diagonally into 1/4 inch slices) (2 medium).
6. {Prepare of fresh mushrooms (sliced).
7. {Make ready of cheddar or mozzarella cheese (shredded).
8. {Take of cherry tomatoes (halved).
9. {Take of fresh basil (lightly packed and torn).

Steps to make Polenta and Vegetable Torte:

1. Preheat oven to 425 F. In a small saucepan, heat olive oil and garlic over medium heat about 4 minutes or until oil is fragrant and garlic is translucent but now brown. Remove from heat..
2. Line a 15x10x1 inch baking pan with foil. Cut each tube of polenta into eleven slices, about 1/2 inch thick each. Place polenta slices in the prepared baking pan. Brush with 1 tbsp of the garlic oil; sprinkle with salt and ground black pepper. Roast about 15 minutes or until polenta is heated through and edges are lightly browned, turning once. Set aside. Reduce oven temperate to 350 F..
3. In an extra large skillet heat the remaining garlic oil over medium-high heat. Add peppers, squash, and mushrooms; cook about 6 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with salt and ground pepper..
4. In the bottom of a 9-inch springform pan, place as many slices of polenta that will fit in a single layer (about 11). You will be able to see the bottom of the pan between the curves of the polenta, but the slices should be touching. Then layer with 1/2 cup of the cheese, half of the vegetables, 1/2 cup of the cheese, the remaining polenta, 1/2 cup of the cheese, the remaining vegetables, the tomatoes, and the remaining 1/2 cup of cheese..
5. Bake about 35 minutes or until heated through. Cool in springform pan on a wire rack for at least 15 minutes. Using a small sharp knife, loosen edges of torte from sides of pan; remove sides of pan. Sprinkle torte with basil..

So that is going to wrap this up for this special food polenta and vegetable torte recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!